Introduction

These Easy New York Cheesecake Cookies combine the rich, creamy flavor of classic cheesecake with a buttery cookie base. Topped with graham cracker crumbs and optional strawberry jam, they make a delightful treat perfect for any occasion.

Easy New York Cheesecake Cookies Recipe - Recipe Image

Ingredients

1.75 cups all-purpose flour (for cookie dough)
0.75 cup graham cracker crumbs (for cookie dough)
0.5 tsp baking powder
0.25 tsp baking soda
0.5 tsp kosher salt
0.5 cup unsalted butter (softened)
0.75 cup granulated sugar (for cookie dough)
0.25 cup light brown sugar (packed)
1 large egg (room temperature)
2 tsp vanilla extract (for cookie dough)
8 oz cream cheese (softened; for filling)
0.25 cup granulated sugar (for filling)
2 tbsp sour cream (for filling)
1 tsp vanilla extract (for filling)
0.5 tsp lemon zest (optional; for filling)
1 tbsp all-purpose flour (for filling)
0.25 cup graham cracker crumbs (for topping)
0.25 cup strawberry jam (optional; for topping)

Instructions

Step 1: Preheat the oven to 350°F. Line two baking sheets with parchment paper.
Step 2: Make the filling by beating together the cream cheese, 0.25 cup granulated sugar, sour cream, 1 tsp vanilla extract, lemon zest (if using), and 1 tbsp flour until smooth. Refrigerate while preparing the dough.
Step 3: In a large bowl, cream the softened butter, 0.75 cup granulated sugar, and brown sugar until light and fluffy, about 2 minutes.
Step 4: Beat in the egg and 2 tsp vanilla extract until combined.
Step 5: In a separate bowl, whisk together 1.75 cups flour, 0.75 cup graham cracker crumbs, baking powder, baking soda, and salt.
Step 6: Add the dry ingredients to the wet ingredients and mix just until a soft dough forms.
Step 7: Scoop the dough into 24 portions (about 1.5 tablespoons each). Roll each into a ball and place on the prepared baking sheets. Press a deep indent in the center of each ball using your thumb or the back of a teaspoon.
Step 8: Spoon or pipe about 1 teaspoon of cheesecake filling into each indent. If desired, add a small dot of strawberry jam on top and sprinkle with the remaining 0.25 cup graham cracker crumbs.
Step 9: Bake for 10 to 12 minutes, until the edges are set and just lightly golden while the centers remain soft.
Step 10: Cool the cookies on the baking sheets for 5 minutes, then transfer to a wire rack. Chill in the refrigerator for 20 to 30 minutes before serving for the best cheesecake texture.

Tips & Variations

Chilling the cookies after baking enhances the creamy cheesecake filling texture and prevents them from being overly soft.
Swap strawberry jam with raspberry or blueberry jam for a different fruit variation.
Use full-fat cream cheese and unsalted butter for the best flavor and texture.
To avoid cracking, ensure the cream cheese is well softened before mixing.

Storage

Store the cookies in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them for up to 2 months. To reheat, allow frozen cookies to thaw in the refrigerator overnight and bring to room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough or filling ahead of time?

Yes, you can prepare the dough and filling a day in advance. Keep them refrigerated separately and assemble just before baking for the freshest cookies.

What if I don’t have graham cracker crumbs?

You can substitute graham cracker crumbs with finely crushed digestive biscuits or graham crackers to maintain a similar texture and flavor.

Easy New York Cheesecake Cookies Recipe

Print Recipe

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4.5 from 138 reviews

These Easy New York Cheesecake Cookies combine the classic flavors of rich cheesecake with the crunch and sweetness of graham cracker cookie dough. Featuring a soft, creamy cream cheese filling and optional strawberry jam topping, these delightful cookies bring the indulgence of a New York-style cheesecake into a convenient, handheld treat perfect for any occasion.

Author: Nora
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Yield: 24 cookies 1x
Category: Dessert, Cookies
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Cookie Dough

1.75 cups all-purpose flour
0.75 cup graham cracker crumbs
0.5 tsp baking powder
0.25 tsp baking soda
0.5 tsp kosher salt
0.5 cup unsalted butter, softened
0.75 cup granulated sugar
0.25 cup light brown sugar, packed
1 large egg, room temperature
2 tsp vanilla extract

Cheesecake Filling

8 oz cream cheese, softened
0.25 cup granulated sugar
2 tbsp sour cream
1 tsp vanilla extract
0.5 tsp lemon zest (optional)
1 tbsp all-purpose flour

Topping

0.25 cup graham cracker crumbs
0.25 cup strawberry jam (optional)

Instructions

Preparation: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prepare for baking.
Make the Filling: In a mixing bowl, beat together the softened cream cheese, 0.25 cup granulated sugar, sour cream, 1 tsp vanilla extract, lemon zest if using, and 1 tbsp flour until smooth. Place the filling in the refrigerator to chill while you prepare the cookie dough.
Cream Butter and Sugars: In a separate large bowl, cream the softened butter with 0.75 cup granulated sugar and 0.25 cup light brown sugar until the mixture is light and fluffy, which should take about 2 minutes.
Add Egg and Vanilla: Beat in the egg and 2 teaspoons vanilla extract until fully incorporated.
Combine Dry Ingredients: Whisk together the 1.75 cups flour, 0.75 cup graham cracker crumbs, baking powder, baking soda, and salt in another bowl.
Mix Dough: Gradually add the dry ingredients to the wet mixture and stir just until a soft dough forms. Avoid overmixing to keep the cookies tender.
Shape Cookies: Scoop the dough into 24 roughly 1.5-tablespoon portions. Roll each into a ball and place on the prepared baking sheets. Press a deep indent into the center of each ball using your thumb or the back of a teaspoon.
Fill and Top: Spoon or pipe about 1 teaspoon of the chilled cheesecake filling into each indent. Optionally, add a small dollop of strawberry jam on top of the filling. Sprinkle each cookie with the remaining 0.25 cup of graham cracker crumbs for added texture.
Bake Cookies: Bake in the preheated oven for 10 to 12 minutes until the edges are set and just lightly golden but the centers remain soft.
Cool and Chill: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. For an optimal cheesecake texture, chill the cookies in the refrigerator for 20 to 30 minutes before serving.
Storage: Store any leftovers in an airtight container refrigerated for up to 4 days or freeze for up to 2 months.

Notes

Use room temperature ingredients, especially cream cheese and egg, for the best texture.
The lemon zest in the filling is optional but adds a nice fresh brightness to the cheesecake flavor.
Adding strawberry jam is optional; substitute with your favorite fruit preserves for variation.
Do not overbake to keep the centers soft and creamy like cheesecake.
You can freeze baked cookies; thaw in the refrigerator before serving for best results.
Press a deep indent gently but firmly to hold enough filling in each cookie.

Keywords: New York cheesecake cookies, cheesecake cookies, graham cracker cookies, cream cheese cookies, easy dessert, handheld cheesecake, soft cookies